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Photo: Randy Mayor; Styling: Lindsey Lower Photo by: Photo: Randy Mayor; Styling: Lindsey Lower

Coconut and Chile Breadcrumbs

Combine toasted coconut and ground Korean chile for a quick, flavor booster to pasta. Coconut and Chile Breadcrumbs make plain pasta delicious.

Cooking Light MARCH 2013

  • Yield: Serves 8 (serving size: about 4 teaspoons)

Ingredients

  • 1 tablespoon canola oil
  • 2 ounces torn baguette
  • 1/4 cup toasted flaked unsweetened coconut
  • 2 teaspoons ground Korean chile (gochugaru) or ancho chile powder
  • 1/8 teaspoon salt

Preparation

Heat canola oil in a skillet over medium-high heat. Pulse torn baguette in a food processor for coarse crumbs. Add the breadcrumbs, and sauté for 2 minutes. Stir in coconut, ground Korean chile, and salt.

Nutritional Information

Amount per serving
  • Calories: 53
  • Fat: 3.5g
  • Saturated fat: 1.6g
  • Sodium: 67mg
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Coconut and Chile Breadcrumbs recipe

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